Liver & Sultanas Delight

Chef: Franco Colombani Restaurant: Sole Maleo

Ingredients for 4:

400g of calf liver cut into 4 slices

40g butter

1/2 tablespoon sultanas soaked in water and wine

1 tablespoon Port

1 tablespoon Cognac

Traditional Balsamic of Modena

Salt and pepper as needed

Brown and cook the liver in the butter. Be careful not to overcook, it should be moist and light pink 

Add the sultanas, tomato, Port and Cognac and mix well to make a smooth sauce

Adjust with pepper and salt

Immediately before serving, sprinkle each slice with 4 drops of balsamic vinegar